Linda’s Masala ChickPea Kale Curry

Linda’s Masala Chick Pea Kale Curry

Ingredients ~

1-2 Shallots minced

2-3 Cloves of Garlic minced

½ inch Fresh Grated Ginger (or 1 tsp ginger powder)

1 tsp Curry Powder

1 tsp Garam Masala

1 tsp Coriander

Red Pepper flakes to taste

1 can Chick Peas

¼ lb Baby Kale

1 Lemon

1 cup Coconut Milk

How to ~

1. In a medium saucepan over medium heat, warm 1-2 TB oil.  Add shallots, garlic, ginger, curry powder, garam masala, coriander and red pepper to taste. Cook until fragrant, 1-2 minutes.

2. Add the chick peas and coconut milk. Reduce to a simmer, stirring occasionally, until the sauce thickens, about 5 minutes.

3. Add the kale and season with salt & pepper. Simmer until the kale is just tender 2-3 minutes.

4. Remove from the heat and stir in lemon juice

**Sometimes I add a carrot or some cauliflower for variety. They take longer to cook so add them with the chick peas. For a richer broth you can add bouillon (I use “Better Than Bouillon” which is more of a paste) but taste before adding salt. (I usually double this recipe for left-overs) ~ Linda

Lovely over quinoa.
Serves 2 as is.